Best 6 Chicken Breasts With Sour Cream And Jalapenos Recipes

CHICKEN WITH CREAMY JALAPENO SAUCE

Steps:

• Sprinkle chicken with salt. In a large nonstick skillet over medium-high heat, brown chicken in oil on both sides. , Add the onions, broth, jalapenos and cumin. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 5-7 minutes. Remove chicken and keep warm., Stir cream cheese and sour cream into onion mixture until blended. Stir in tomatoes; heat through. Serve with chicken and rice.

JALAPEñO POPPER CHICKEN CASSEROLE

Steps:

• Preheat the oven to 375˚F
• Lay chicken breasts flat in a casserole dish. Season them with the garlic powder then spread the cream cheese over them evenly.
• Wash the jalapeño peppers and then cut the tops off. Remove the seeds and stems if you want it milder, or leave some if you want more spice, then cut the peppers into strips and lay them on top of the cream cheese then sprinkle the cheddar cheese over top.
• Bake for 40-45 minutes, remove from oven 5 minutes before cooking is complete and sprinkle with bacon then return for the remaining cook time. Chicken is done when cooked through to an internal temperature of 165˚F.
• Serve warm with a side of potatoes, veggies, or a baked potato. Enjoy!

CHICKEN JALAPENO POPPER CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Place the chicken breasts on one half of a baking sheet, drizzle with 2 tablespoons of the olive oil and season with the chili powder, cumin and some salt and pepper. Place the jalapeno peppers on the other half of the same baking sheet. Drizzle them with the remaining 2 tablespoons olive oil.
• On a second baking sheet, lay the bacon slices out in a single layer. Put both baking sheets into the oven and bake until the chicken is cooked through and the bacon is crispy, about 25 minutes.
• Meanwhile, mix the cream cheese, Cheddar, sour cream, chicken stock and paprika together in a mixing bowl.
• Transfer the bacon and chicken to a cutting board. Dice the chicken and chop the bacon. Add all of the diced chicken to the cream cheese mixture along with half of the chopped bacon. Stir together until well mixed.
• Transfer half of the chicken mixture to an 8-inch square casserole dish. Arrange half of the roasted jalapenos on top of the chicken mixture. Top with the remaining chicken mixture followed by the rest of the roasted jalapenos.
• In a separate bowl, mix together the fried jalapenos, breadcrumbs and the remaining bacon. Toss with the melted butter until evenly mixed. Sprinkle the top of the casserole with the breadcrumb mixture. Bake until bubbly and golden, 25 to 27 minutes.

CREAMY WHITE CHILI

Steps:

• In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Remove from the heat; stir in sour cream and cream. If desired, top with tortilla chips, cheese and jalapenos.

CHICKEN BREASTS WITH SOUR CREAM AND JALAPENOS

Steps:

• Pound chicken breast to 1/4 to 1/2 inch thickness.
• If using fresh jalapeno, wash and pat dry; seed and remove ribs, if desired. If using canned green chilies: rinse, seed and pat dry. Chop chilies.
• Shred enough cheese to measure 1/4 cup.
• In small bowl, combine cheese with chilies, chopped cilantro and sour cream.
• Set aside.
• Preheat broiler.
• Line broiler tray with aluminum foil and set aside.
• Sprinkle both sides of chicken breasts with salt and pepper to taste.
• Combine butter and oil in large heavy-gauge skillet over medium-high heat.
• Sauté chicken breasts, 2 at a time, about 5 minutes per side, or until brown.
• Transfer to broiler tray.
• Top each chicken breast with a generous spoonful of sour-cream mixture.
• Broil 4 to 5 inches from heating element about 5 minutes, or until topping bubbles.
• Transfer to platter and serve immediately.

JALAPENO CREAM CHEESE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish.
• Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside.
• Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat.
• Pour half the green enchilada sauce into the bottom of a 9x13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 tablespoon of Monterey Jack cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the top.
• Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.